Save This Ricotta Spinach Croissant Bake brings all the best of a flaky, buttery croissant together with creamy ricotta, tender spinach, and a rich custard base for a dish that feels both luxurious and comforting. It is ideal for a make-ahead brunch, a cozy family dinner, or whenever you need a crowd-pleaser that looks and tastes impressive but comes together easily.
The first time I served this at a holiday brunch, everyone went back for seconds and the leftovers were just as good cold the next day. Now, it is a go-to when I want something cozy but no-fuss.
Ingredients
- Croissants: day-old works best as the base so they soak up more custard and bake up with a lightly crisp top
- Unsalted butter: used for greasing the dish ensures the bake comes out easily and adds richness
- Fresh baby spinach: brings brightness and color opt for vibrant green leaves without wilting or bruising
- Ricotta cheese: creates the signature creamy filling choose a whole milk ricotta for best texture
- Shredded mozzarella cheese: gives gooey melt and a mild backdrop that lets the ricotta shine
- Grated Parmesan cheese: layers in a deep savory note look for a rich, nutty wedge over pre-grated tubs
- Ground nutmeg: adds gentle warmth and complexity just a pinch transforms the filling
- Salt: seasons all the egg and dairy without letting it go bland
- Black pepper: sharpens the flavor it is worth grinding fresh if you can
- Large eggs: set the structure of the custard best at room temperature for easy mixing
- Whole milk and heavy cream: make the custard rich yet silky avoid low fat for poor set and flavor
- Dijon mustard: wakes everything up without tasting overwhelming choose a smooth dijon
- Garlic powder: infuses background savoriness and ties the whole filling together
Instructions
- Preheat and Prepare the Dish:
- Set your oven to 350 degrees Fahrenheit. Generously butter the bottom and sides of a nine by thirteen inch baking dish so nothing sticks and the edges turn golden.
- Layer the Croissants:
- Tear each croissant into chunky pieces. Gently spread them out in an even layer in your baking dish making sure there is plenty of texture and space for filling to seep through.
- Mix the Spinach Ricotta Filling:
- In a large bowl combine chopped baby spinach with ricotta mozzarella Parmesan nutmeg salt and pepper. Mix with a spatula until totally blended and creamy.
- Nestle in the Filling:
- Drop spoonfuls of the spinach ricotta mix evenly over the croissants. Take time to tuck some filling down between croissant pieces for even flavor in every bite.
- Make the Custard:
- Crack the eggs into another mixing bowl. Whisk with whole milk heavy cream dijon mustard and garlic powder until the mixture is thick and completely smooth with no streaks.
- Assemble and Soak:
- Pour the custard gently and evenly across the whole casserole. With clean hands or a large spoon press the croissant pieces down to help them absorb the liquid. Let the dish sit out for at least ten minutes so everything gets soaked.
- Refrigerate if Needed:
- For extra flavor and to make morning prep easier you can cover and refrigerate overnight at this point. The croissants will be even more tender.
- Bake Until Golden:
- Slide the pan onto the middle rack and bake uncovered for thirty five to forty minutes. The top should be puffed and deeply golden and the center just set with a little jiggle.
- Rest and Serve:
- Remove from the oven and let the bake cool for ten minutes to firm up and slice cleanly. Serve warm to show off the custardy layers and golden top.
Save Ricotta has always been my favorite ingredient in this bake because it stays lush and creamy even after baking. One year we made this for Mother's Day and my kids added extra cheese on top which turned into the most irresistible golden crust. It is now my tradition to finish with a generous dusting of Parmesan.
Storage Tips
Refrigerate leftovers covered tightly for up to four days. Simply reheat squares in the microwave or covered in the oven until warmed through and the cheese is melty again. To freeze allow the baked casserole to cool completely then wrap portions individually in foil or airtight containers. Thaw overnight in the fridge and reheat for make ahead breakfasts or brunches. In my experience the texture stands up well even after freezing with little loss in creaminess.
Ingredient Substitutions
Frozen spinach is a great alternative to fresh if you squeeze out as much water as possible so the bake does not turn soggy. If you are out of ricotta try cottage cheese for a similar creamy texture. Gruyere or Swiss both work in place of mozzarella for a nuttier more robust flavor. To make it a bit more assertive fold in sautéed mushrooms sun dried tomatoes or a few fresh herbs before baking.
Serving Suggestions
This bake makes a standout star for a brunch buffet with fresh fruit and a citrus salad. It also works as a cozy dinner sided with a simple arugula salad in lemon vinaigrette. Try pairing it with roasted cherry tomatoes or a tangy tomato relish to balance the richness. There have been plenty of nights where I cut leftovers into little squares for lunch boxes and it always disappears.
Cultural and Historical Context
The recipe is a modern mash up inspired by French pastry love with the Italian practice of baking ricotta in savory pies. While croissant bakes have become a brunch staple in the US their roots are in tradition of bread puddings and strata from Europe where nothing is ever wasted. Using day old croissants is a true nod to rustic resourcefulness and that comforting habit of never letting bread go to waste.
Seasonal Adaptations
In spring substitute some of the spinach with chopped asparagus or peas. For an autumn take caramelized onions or roasted sweet potatoes add sweetness and depth. Fresh chives or thyme shine in summer and make the topping extra fragrant.
Save This bake makes gatherings feel special without extra work. After resting, each slice boasts a creamy center and golden, cheesy top.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, assemble the bake and refrigerate overnight to allow flavors to deepen before baking.
- → What type of croissants work best?
Day-old croissants provide the best texture, soaking up custard without getting too soggy.
- → Can I use frozen spinach?
Frozen spinach works well; ensure it is thawed and squeezed dry before mixing with ricotta.
- → Are cheese substitutions possible?
Try Gruyère or Swiss instead of mozzarella for a different flavor profile in the dish.
- → How do I avoid a soggy center?
Press down croissants gently when adding custard and bake uncovered for proper setting and crispness.
- → How can I enhance the flavor?
Add extra Parmesan or fresh herbs like basil and chives before serving for a bright finish.